Fat compositions

ABSTRACT

The invention relates to a novel, edible fat composition and food products adapted for human infant nutrition containing the novel fat composition. The fat composition comprises (a) palm oil; (b) an oil selected from olive oil and oleic oil; (c) an oil selected from coconut oil, babassu oil and palm kernel oil; (d) an oil selected from soybean oil, corn oil, sunflower seed oil, cottonseed oil and safflower oil, and, if desired, (e) up to 2% calculated on the weight of the fat composition, of a lecithin such as soy lecithin. The amounts of the oils are so chosen that the composition contains defined quantities of linoleic acid, oleic acid, lauric and myristic acids and palmitic and stearic acids.

This is a division of application Ser. No. 730,269 filed May 3, 1985; now U.S. Pat. No. 4,614,663, which is a continuation of U.S. Ser. No. 619,868, filed 6/12/84, now abandoned.

The present invention relates to an edible fat composition and food products for infant nutrition containing the fat composition.

Infant formulas contain one or more fats in association with other nutritional compounds such as protein, carbohydrate etc. Considerable research has been carried out over the years to improve the characteristics of infant formulas. Nevertheless there is still a need for improvements in the design of the fat to encourage maximum absorption thereof by the infant.

The extent of absorption is known to depend upon the chemical composition of the fatty acids. Thus studies by Holt et al., J. Pediat. 6, 427 (1935) established that the absorption is favoured by unsaturated fatty acids and fatty acids with relatively short carbon chains and is impaired by the presence of long chain saturated fatty acids. In practice stearic and palmitic acids are the least well absorbed acids. Thus U.S. Pat. No. 3,649,295 teaches at column 3, lines 17 to 21 that it is possible to estimate the percentage of fat absorption based upon the sum of the palmitic and stearic acids. A high percent of absorption is said to be expected where the fatty acid composition contains less than 15 percent stearic and palmitic acids. However such a fatty acid composition frequently has the disadvantage that the linoleic acid content is higher than one would desire.

The positional distribution of palmitic acid in the triglycerides also influences the extent of absorption. In particular U.S. Pat. No. 3,542,560 demonstrated that palmitic acid was comparatively well absorbed from the β-position of the triglycerides but poorly absorbed from the α- and α'-positions. Thus this reference discourages the use of fats containing a low proportion of β-palmitic acid such as corn, soybean, palm, peanut, coconut, olive, babassu, cottonseed, oleo, tallow and the like unless a fat having a relatively high proportion of β-palmitic acid such as lard is also used. However lard is unacceptable to many on religious grounds.

In view of the aforesaid teaching one would not expect fat blends to have a high fat absorption unless the blend has a relatively high proportion of a β-palmitic acid or the sum of the palmitic and stearic acids constitute less than about 15% of the total fatty acids. However, one surprising exception is known from the absorption results reported in the art. The exception relates to the invention of U.S. Pat. No. 3,649,295. An embodiment thereof designated as formula J and consisting of 25% oleic oil, 33% oleo oil, 15% soybean oil and 27% coconut oil showed a fat absorption in 7-10 day infants of 89.8% compared with 85.0% for human milk. This result was unexpected on the basis of the palmitic and stearic acid contents. Moreover the reason for the unexpectedly high fat absorption could not be predicted from the existing knowledge relating to fat absorption.

Fat blends falling within the scope of U.S. Pat. No. 3,649,295 have been used in commercial infant formulas. One such fat blend is designated as blend C below. It has now been found that a novel fat composition is better absorbed than blend C as is shown by results quoted below.

The present invention provides a fat composition comprising (a) palm oil; (b) an oil selected from olive oil and oleic oil; (c) an oil selected from coconut oil, babassu oil and palm kernel oil; (d) an oil selected from soybean oil, corn oil, sunflower seed oil, cottonseed oil and safflower oil, and if desired, (e) up to 2% calculated on the weight of the fat composition, of a lecithin such as soy lecithin; the amounts of the oils being such that the fat composition contains, per 100 parts by weight of fatty acids, (i) 17 to 22, preferably 18 to 20, parts by weight of linoleic acid; (ii) 28 to 44, preferably 30 to 36, parts by weight of oleic acid; (iii) 7 to 25, preferably 15 to 22, parts by weight of the sum of lauric and myristic acids and (iv) 18 to 26, preferably 18 to 24, advantageously 18 to 22, parts by weight of the sum of palmitic and stearic acids.

In practice the total number of parts given under items (i) to (iv) will not total 100 parts because the fatty acid composition will include minor quantities of other fatty acids.

The preferred components of the fat composition of the invention are (a) palm oil, (b) oleic oil (c) coconut oil and (d) soybean oil or corn oil and (e) soy lecithin. The amounts of the oils used are such as to provide the defined fatty acid profile.

The absorption characteristics of fat blends may be determined by the following procedure.

Young male Sprague-Dawley rats (Tekland) are fed a fat-free diet during a three day pretest period. The diet consists of (g/kg); vitamin-test casein, 220; cerelose, 719; mineral mix, 40; cellulose, 10; choline chloride, 1; and vitamin mix, 10. The rats are then divided by weight into groups of equal average weight (228 g), 8 rats per group. Group A continues to receive the fat-free diet for the next six days. Each of the other groups are fed a diet containing a test fat blend for 3 days, and then fed the fat-free diet for the next 3 days. The test fat is added at a concentration of 15%, replacing an equal weight of cerelose in the fat-free composition.

Food consumption and body weight gain are recorded for the six day test period. Feces are collected daily from each individual rat and stored under alcohol until analysed for fat. Food and fecal fats are determined by the procedure of van de Kamer--a titration of the fatty acids of the saponified fat.

Two fat blends designated C and D were tested in the above procedure. Blend D is an example according to the present invention. As explained above, blend C is an embodiment of the invention of U.S. Pat. No. 3,649,295.

                  TABLE I                                                          ______________________________________                                         Composition of Blends (% by weight)                                                                C     D                                                    ______________________________________                                         Palm Oil               0      30                                               Oleic Oil (oleinate 181)                                                                             15      20                                               Coconut Oil           27      27                                               Soy Oil               22      22                                               Soy Lecithin Concentrate                                                                              1       1                                               Oleo Oil              35       0                                               ______________________________________                                    

                  TABLE II                                                         ______________________________________                                         Fatty Acid Composition of Blends (% by weight)                                 Fat Blend        C      D                                                      ______________________________________                                         Caprylic         1.9    1.8                                                    Capric           1.4    1.4                                                    Lauric           12.6   12.7                                                   Myristic         6.2    5.7                                                    Palmitic         14.5   17.6                                                   Palmitoleic      2.1    0.6                                                    Stearic          7.9    4.1                                                    Oleic            33.3   33.9                                                   Linoleic         16.5   19.3                                                   Linolenic        2.4    2.4                                                    ______________________________________                                    

In addition other fatty acids are present in amounts below 0.5%. The composition is based upon GLC analysis.

                  TABLE III                                                        ______________________________________                                         RESULTS                                                                        Group       Weight Gain (g.)                                                                            % Absorption of Fat                                   ______________________________________                                         A (Fat free)                                                                               15.3         --                                                    C           16.5         96.0                                                  D           16.5         97.7                                                  ______________________________________                                    

Both fat blends are absorbed remarkably well. However it will be observed that fat blend D had a higher percentage fat absorption than fat blend C.

The present invention also provides a food product adapted for human infant nutrition containing the fat composition according to the invention. Basically the food product comprises the fat composition, a protein source and a carbohydrate. The product may be a ready-to-feed liquid or in the form of a powder or concentrated liquid adapted to provide a ready-to-feed form by the addition of water and stirring. The product preferably contains 1 to 6 g, advantageously about 3.6 g of the fat composition of the invention, 1 to 2.5 g, advantageously about 2.1 g of protein and 2 to 15 g, advantageously about 6 to 9 g, of carbohydrate per 100 ml of the ready-to-feed liquid.

As proteins there may be mentioned casein, salts of casein (e.g. potassium caseinate) and lactalbumin. In particular cow's milk protein, whey protein or hydrolysed whey protein may be used. Cow's milk protein differs from that of human milk in the proportions present as casein and lactalbumin. Cow's milk has about 80% casein and 20% whey proteins whereas human milk has about 40% casein and about 60% whey proteins. Accordingly the protein used may be adapted to simulate that of human milk by supplementing cow's milk protein with an appropriate amount of whey protein. Because whey contains a very high proportion of the minerals of milk, the whey is subjected to demineralisation, in particular by electrodialysis to prepare whey protein. Where a milk-free diet for infants who are intolerant of cow's milk protein is desired, the protein source may be isolated soy protein or hydrolysed casein.

As carbohydrate source lactose is generally preferred for most infants but may be undesirable in some cases, in particular in respect of infants suffering from lactose intolerance or cow's milk protein intolerance. Where a milk-free diet is desired, the carbohydrate source may be corn syrup solids or a combination of corn syrup solids with sucrose.

Additionally the infant formula would contain minerals to provide nutritionally acceptable quantities of calcium, phosphorus, potassium, sodium, chloride, magnesium, iron, copper, zinc and iodine and adequate quantities of the vitamins such as vitamin A, vitamin D, vitamin E, vitamin B₁, vitamin B₂, vitamin B₃, vitamin B₆, vitamin C, nicotinamide, folic acid, vitamin K₁, biotin and choline.

The invention includes a process for the preparation of the fat composition by blending the components (a), (b), (c) and (d) and, if desired (e) together in such proportions that the resultant composition has the required composition of fatty acids. The proportions to be used can be calculated from the fatty acid profiles of the individual components. The blending is preferably performed at a blending temperature above the melting point of palm oil (circa. 35° C.), whereby each component oil is in the liquid phase. The heating of the oils to the blending temperature and the mixing of the oils in a conventional mixing apparatus should be carried out with careful temperature control. A blending temperature within the range of about 36° C. to 50° C. may be used.

Alternatively the blending may be carried out by dissolving the solid component or components in at least a part of the liquid components which have been heated to a temperature preferably about 50° C. and, where appropriate, adding the remainder of the liquid components.

To prepare the food product the fat composition is combined with the other components. Processing may be carried out in manner known per se. Oil-soluble vitamins are normally dissolved in the fat composition as a preliminary step.

The invention is illustrated by the following Examples:

EXAMPLE 1

Four embodiments of the fat compositions of the invention are as follows:

                  TABLE IV                                                         ______________________________________                                         Composition of Blends (% by weight)                                            Fat Blend         B     D         F   G                                        ______________________________________                                         Palm Oil          35    30        27  25                                       Oleic Oil (oleinate 181)                                                                         15    20        23  25                                       Coconut Oil       27    27        27  27                                       Soya Bean Oil     22    22        22  22                                       Soy Lecithin Concentrate                                                                          1     1         1   1                                       ______________________________________                                    

                  TABLE V                                                          ______________________________________                                         Fatty Acid Composition of Blends (% by weight)                                 Fat Blend   B      D           F    G                                          ______________________________________                                         Caprylic    1.8    1.8         1.9  1.9                                        Capric      1.5    1.4         1.4  1.4                                        Lauric      13.1   12.7        14.6 14.6                                       Myristic    5.9    5.7         5.1  5.1                                        Palmitic    19.6   17.6        16.5 15.8                                       Stearic     4.1    4.1         3.2  3.2                                        Oleic       31.9   33.9        35.6 36.3                                       Linoleic    19.0   19.3        18.9 19.0                                       Linolenic   2.4    2.4         1.3  1.3                                        ______________________________________                                    

EXAMPLE 2

Using flat blend D of Example 1, the following ready-to-feed infant formula is prepared, the amounts being set forth in 100 ml.

Fat Blend D: 3.6 g

Soya Bean Protein Isolates: 2.1 g

Corn Syrup Solids: 6.9 g

Calcium: 63.0 mg

Phosphorus: 44.5 mg

Iron: 0.67 mg

Zinc: 0.37 mg

Copper: 0.05 mg

Sodium: 20.0 mg

Potassium: 74.0 mg

Magnesium: 6.9 mg

Chloride: 37.0 mg

Iodine: 0.01 mg

Manganese: 0.11 mg

Vitamin A (retinol): 265 I.U.

Vitamin D (cholecalciferol): 42.5 I.U.

Vitamin E: 0.95 I.U.

Vitamin B₁ (thiamine): 0.08 mg

Vitamin B₂ (riboflavine): 0.11 mg

Vitamin B₃ (pantothenic acid): 0.32 mg

Vitamin B₆ (pyridoxine): 0.05 mg

Vitamin B₁₂ (cyanocobalamin): 0.21 μg

Vitamin C (ascorbic acid): 5.8 mg

Nicotinamide: 1.00 mg

Folic Acid: 5.3 μg

Vitamin K₁ : 10.5 μg

Biotin: 3.70 μg

Choline: 9.0 mg

Water: 100 ml

This formula is a nutritionally complete one particularly suitable for younger infants who receive the formula as the only source of food.

EXAMPLE 3

Older infants, from about four months of age onwards, may be fed with a formula that is not intended to supply the full nutritional needs of the infant as some nutrients will be provided by solid foods and other drinks. An example of such a formula in ready-to-feed form contains the following nutrients:

    ______________________________________                                                        Per 100 ml of Ready-                                                                          Per 100 g of                                     Nutrient       to-Feed formula                                                                               Powder                                           ______________________________________                                         Protein g.     2.9            20                                               (from skimmed milk and                                                         demineralised whey)                                                            Fat Blend B g. 2.6            18                                               Carbohydrate g.                                                                               8.0            55                                               (Lactose and Corn                                                              Syrup Solids)                                                                  Calcium mg     115            800                                              Phosphorus mg  94             650                                              Iron mg        0.8            5.5                                              Copper mg      0.058          0.4                                              Zinc mg        0.43           3.0                                              Iodine mcg     6.9            55                                               Sodium mg      39.7           275                                              Magnesium mg   9.4            65                                               Potassium mg   105.4          730                                              Chloride mg    75.4           522                                              Manganese mcg  17             120                                              Vitamin A iu   299            2070                                             Vitamin E iu   1.08           7.42                                             Vitamin K.sub.1 mcg                                                                           6.6            45.6                                             Thiamine mg    0.081          0.56                                             Riboflavine mg 0.12           0.82                                             Vitamin B.sub.6 mg                                                                            0.048          0.33                                             Vitamin B.sub.12 mcg                                                                          0.12           0.82                                             Vitamin C mg   6.6            45.6                                             Niacin mg      0.61           4.2                                              Pantothenic acid mg                                                                           0.24           1.65                                             Folic acid mcg 6.0            41.4                                             Choline mg     4.73           32.8                                             Biotin mcg     1.71           11.8                                             Vitamin D iu   48             322                                              ______________________________________                                    

EXAMPLE 4

Further embodiments of fat blends of the invention are as follows:

                  TABLE VI                                                         ______________________________________                                         Composition of Blends (% by weight)                                            Fat Blend       i     ii     iii iv   v   vi   vii                             ______________________________________                                         Palm Oil        35    35     35  35   28  35   35                              Coconut Oil     27    --     --  27   --  --   27                              Babassu Oil     --    27     27  --   --  28   --                              Palm Kernel Oil --    --     --  --   30  --   --                              Oleic Oil (Oleinate 181)                                                                       --    15     15  15   --  --   --                              Olive Oil       15    --     --  --   19  14   13                              Soya Bean Oil   --    --     --  22   --  --   --                              Corn Oil        --    --     --  --   --  22   --                              Safflower Oil   --    --     --  --   --  --    2                              Sunflower Oil   22    --     22  --   --  --   22                              Cottonseed Oil  --    22     --  --   22  --   --                              Soy Lecithin Concentrate                                                                        1     1      1   1    1   1    1                              ______________________________________                                    

                  TABLE VII                                                        ______________________________________                                         Fatty Acid Composition of Blends (% by weight)                                 Fat Blend  i      ii     iii   iv   v    vi   vii                              ______________________________________                                         Caprylic Acid                                                                             1.9    1.4    1.4   1.9  0.4  1.4  1.9                              Capric Acid                                                                               1.4    1.6    1.6   1.4  0.9  1.7  1.4                              Lauric Acid                                                                               14.5   12.2   12.2  14.6 15.2 12.6 14.5                             Myristic Acid                                                                             5.2    5.3    5.2   5.2  6.5  5.4  5.2                              Palmitic Acid                                                                             21.7   22.3   20.1  19.5 22.0 21.3 21.6                             Stearic Acid                                                                              4.2    3.7    4.6   3.5  3.0  3.7  4.2                              Oleic Acid 31.5   34.9   36.0  32.9 33.0 32.7 30.6                             Linoleic Acid                                                                             18.1   18.0   18.1  18.9 18.2 19.4 19.3                             Linolenic Acid                                                                            0.6    0.1    0.5   1.4  0.2  0.4  0.6                              ______________________________________                                    

The fatty acid composition presented in Table VII are calculated values based upon literature values for the individual components.

The fat blends mentioned in Examples 1 and 4 are prepared by preheating the individual components to a temperature of about 40° C. and thoroughly mixing the individual components at that temperature. 

I claim:
 1. A food product adapted for human infant nutrition containing protein source, a carbohydrate, and a fat composition comprising:(a) palm oil (b) olive oil or oleic oil; (c) an oil selected from a group consisting of coconut oil, babassu oil and palm kernel oil; (d) at least 22% calculated on the weight of the fat composition, of one or two oils selected from a group consisting of soybean oil, corn oil, sunflower seed oil, cottonseed oil and safflower oil, and (e) 0 to 2%, calculated on the weight of the fat composition, of a lecithin; the amounts of the oils being such that the fat composition contains, per 100 parts by weight of fatty acids,(i) 18 to 20 parts by weight of linoleic acid; (ii) 28 to 44 parts by weight of oleic acid; (iii) 7 to 25 parts by weight of the sum of lauric and myristic acids; and (iv) 18 to 26 parts by weight of the sum of palmitic and stearic acids.
 2. A food product according to claim 1 in which the fat composition contains, per 100 parts by weight of fatty acids, 30 to 36 parts by weight of oleic acid.
 3. A food product according to claim 1 in which the fat composition contains, per 100 parts by weight of fatty acids, 15 to 22 parts by weight of the sum of lauric and myristic acids.
 4. A food product according to claim 1 in which the fat composition contains, per 100 parts by weight of fatty acids, 18 to 24 parts by weight of the sum of palmitic and stearic acids.
 5. A food product according to claim 4 in which the fat composition contains, per 100 part by weight of fatty acids, 18 to 22 parts by weight of the sum of palmitic and stearic acids.
 6. A food product according to claim 1 in which component (b) of the fat composition is oleic oil.
 7. A food product according to claim 1, in which component (c) of the fat composition is coconut oil.
 8. A food product according to claim 1 in which component (d) of the fat composition is soybean oil or corn oil.
 9. A food product according to claim 1 in which component (d) of the fat composition is a mixture of soybean oil and corn oil.
 10. A food product according to claim 1, in which component (d) of the fat composition is a mixture of cottonseed oil and soybean oil or corn oil.
 11. A food product according to claim 1, which contains soy lecithin. 